Looking for a delicious, healthy, and low-carb alternative to traditional lasagna? Say hello to Zucchini Noodle Lasagna—a dish packed with flavor, loaded with nutrients, and perfect for anyone looking to enjoy comfort food without guilt.
Why Choose Zucchini Noodle Lasagna?
Zucchini, a versatile and nutrient-rich vegetable, is an excellent replacement for pasta. It’s low in calories and carbohydrates, making it perfect for keto, gluten-free, or low-carb diets. Plus, zucchini adds a subtle flavor that perfectly complements the rich sauces and cheesy goodness of lasagna.
Ingredients You’ll Need
To make this delicious lasagna, you’ll need the following:
For the Zucchini Noodles:
- 3 medium zucchinis
- A pinch of salt
For the Filling:
- 2 cups ricotta cheese
- 1 egg
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
For the Sauce:
- 1 pound ground beef or turkey (optional for vegetarians)
- 2 cups marinara sauce (choose a low-sugar option for a healthier dish)
- 1 teaspoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
Step-by-Step Instructions
1. Prepare the Zucchini Noodles:
- Slice the zucchinis lengthwise into thin strips using a mandoline or a sharp knife.
- Lay the slices on paper towels, sprinkle with salt, and let them sit for 15–20 minutes to draw out excess moisture. Pat dry before using.
2. Make the Filling:
- In a bowl, combine ricotta cheese, egg, Parmesan, and half of the mozzarella. Mix well and set aside.
3. Cook the Sauce:
- Heat olive oil in a skillet over medium heat. Add garlic and sauté until fragrant.
- Add ground meat (if using) and cook until browned. Stir in marinara sauce and Italian seasoning. Let simmer for 5–7 minutes.
4. Assemble the Lasagna:
- Preheat your oven to 375°F (190°C).
- Spread a thin layer of sauce at the bottom of a baking dish.
- Layer zucchini slices over the sauce. Add a layer of ricotta mixture, followed by a layer of sauce. Repeat the layers until all ingredients are used, ending with a layer of sauce and remaining mozzarella on top.
5. Bake:
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10–15 minutes until the cheese is bubbly and golden.
6. Rest and Serve:
- Let the lasagna cool for 10 minutes before slicing. This helps it set and makes serving easier.
Tips for the Perfect Zucchini Lasagna
- Avoid Sogginess: Salting and drying the zucchini slices is crucial to prevent a watery lasagna.
- Go Heavy on Cheese: The cheeses add creaminess and hold the layers together.
- Experiment with Flavors: Add spinach, mushrooms, or fresh basil to the layers for extra flavor and nutrients.
Nutritional Benefits
- Low-Carb Alternative: Traditional lasagna noodles are replaced with zucchini, cutting down on carbs.
- Rich in Nutrients: Zucchini is high in vitamins A, C, and potassium.
- Protein-Packed: With ricotta, mozzarella, and optional ground meat, this dish is a great source of protein.
Perfect for Any Occasion
Whether you’re hosting a dinner party or prepping meals for the week, Zucchini Noodle Lasagna is a hit. It’s family-friendly, meal-prep-friendly, and perfect for reheating.
Try this recipe today and fall in love with guilt-free indulgence!
